Quick Lemon Chicken Bocconcini
The Giadzy Kitchen
2 tablespoons all purpose flour
- 1 teaspoon kosher salt
1 pound of boneless skinless chicken breasts, cut into 1 1/2 inch bite-sized pieces
3 tablespoons olive oil
1 teaspoon dried rosemary leaves
- 3 tablespoons lemon juice, from one large lemon
- 1/4 cup breadcrumbs
- Add flour and salt to a small bowl or a large plastic bag. Add the chicken pieces to the flour and toss well to coat.
- Heat a large non-stick pan over medium-high heat. Once the pan is hot, add the olive oil. Let the oil heat up for 30 seconds. Add the chicken pieces to the pan, shaking off any excess flour as you go. Add the dried rosemary to the pan alongside the chicken. Cook the chicken undisturbed for about 5 minutes or until the first side is golden brown. Flip the chicken and begin to cook the chicken on the second side.
Add the lemon juice to the pan and continue to cook until the juice is almost entirely evaporated, about 3 to 4 minutes longer. Sprinkle the chicken evenly with the breadcrumbs. Cook, stirring often with a rubber spatula until the breadcrumbs are golden brown, about 2 to 3 minutes longer. Once the breadcrumbs have browned, remove the pan from the heat.
Serve hot alongside rice, pasta, salad, vegetables and more.
- Nutrition Serving Size
- per serving
- 23 grams
- 28 grams
- 11 grams
- Saturated Fat
- 2 grams
- 73 milligrams
- 787 milligrams
- 1 grams
- 1 grams